CN109181952A - A kind of production method that sorghum is steep in wine - Google Patents
A kind of production method that sorghum is steep in wine Download PDFInfo
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- CN109181952A CN109181952A CN201811321610.6A CN201811321610A CN109181952A CN 109181952 A CN109181952 A CN 109181952A CN 201811321610 A CN201811321610 A CN 201811321610A CN 109181952 A CN109181952 A CN 109181952A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The present invention relates to a kind of production methods that sorghum is steep in wine, comprising the following steps: step 1, saccharomyces cerevisiae is added and is obstructed in broken Rubus lambertianus through de-, obstructed being added containing the liquid glucose of deacidification yeast in broken Rubus lambertianus through de-, 21 DEG C of temperature control, ferment 30 days；Step 2, it will pass through in step 1 Rubus lambertianus filtering clarification 30 days of deacidification fermentation, obtain clarified solution, be added in 20 DEG C of clarified solutions after then activating lactic acid bacteria, fermented 30 days, filtering；Step 3, by filtrate filtered in step 2 add oak, ageing 10 months, clarification filtration.The production method that sorghum of the invention is steep in wine, using Rubus lambertianus as primary raw material, by deacidification, fermentation and etc., obtain the fruit wine of golden red, with natural fruit fragrance taste, clean taste, in order to solve the problems, such as that Rubus lambertianus utilization rate is low, the production method that this sorghum is steep in wine extends deacidification fermentation time, so that ascus is thoroughly infiltrated, package action is lost, pulp and juice is utilized in shell, and Rubus lambertianus utilization rate greatly improves.
Description
Technical field
The present invention relates to hair washing field, in particular to a kind of production methods that sorghum is steep in wine.
Background technique
Fruit wine is the wine for being become alcohol by saccharomycetes to make fermentation with the sugar of fruit itself, flavor and alcohol containing fruit,
Such as plum wine, grape wine, red hayberry wine, Yangtao wine etc. are very popular, with mentioning for China's Living consumption
The demand of height, fruit wine is increasing, but current, and the wine brewing property of fruit wine is relatively high, and also when the river rises the boat goes up for market price.
Rubus lambertianus is rose family rubus, is distributed widely in China Henan, Hubei, Hunan, Anhui, Jiangxi, Jiangsu, Zhejiang
Dark and damp place in the low altitude area hillside on the ground such as river, Fujian, Guangdong, Taiwan, Guangxi, Yunnan, mountain valley or roadside bushes.Yield is very
Greatly, taste meta-acid, the few can directly pick edible, so its maturation of leaving falls off, cause to waste.It is studied by technical staff
It was found that Rubus lambertianus is very nutritious, amino acid rich in, mineral element, tartaric acid, vitamin C, superoxide dismutase
(i.e. SOD) and quasi-SOD bioactive substance.Therefore, Rubus lambertianus has very high Development volue, but how brewed using sorghum
Make fruit wine, is a urgent need to resolve problem.
Summary of the invention
During using Rubus lambertianus production fruit wine, many difficulties are encountered, primary problem is the utilization rate of Rubus lambertianus
It is low, it causes largely to waste, but on facing the low this problem of utilization rate, due to solving the diverging and uncertain, technology in direction
Personnel are adjusted and have been attempted at many aspects, have paid painstaking efforts, for example use fashion of extrusion, or increase stirring
Speed etc., effect is unobvious, and it is sorghum that technical staff, which has found the reason of causing the above problem by research many times,
Bubble fruit is to be made of multiple fine grains spherical, and each fine grain has ascus (also known as shell), and ascus includes pulp and kind
Son either squeezes pressure or shaft is difficult all to batter down all fine grain ascus during industrial production mashing, and sub
Capsule has certain barrier action for the reactive material of addition, and ascus in follow-up processing flow from being not easy to be destroyed.
Technical solution is as follows in the present invention:
A kind of production method that sorghum is steep in wine, it is characterised in that the following steps are included:
Step 1, saccharomyces cerevisiae is added and is obstructed in broken Rubus lambertianus through de-, deacidification yeast is added after liquid glucose activates broken through de- stalk
It in broken Rubus lambertianus, 21 DEG C of temperature control, ferments 30 days, wherein saccharomyces cerevisiae is 20-40 parts by weight, and deacidification yeast is 15~25 weight
Part, Rubus lambertianus is 95000~105000 parts by weight；
Step 2, it will pass through in step 1 Rubus lambertianus filtering clarification 30 days of deacidification fermentation, clarified solution obtained, then by 0.5~1.5
The lactic acid bacteria of parts by weight be added to 5~15 parts by weight without in chlorine water, be added in 20 DEG C of clarified solutions, ferment 30 days after activation, mistake
Filter；
Step 3, by filtrate filtered in step 2 add 60~80 parts by weight of oak block, ageing 10 months, clarification filtration.
Preferably, in the liquid glucose containing deacidification yeast in step 1, the weight ratio of liquid glucose and deacidification yeast is 9:1~11:1.
Preferably, deacidification yeast is 20 parts by weight in step 1, and Rubus lambertianus is 100000 parts by weight；In step 2, lactic acid
Bacterium is 1 parts by weight, no 10 parts by weight of chlorine water；72 parts by weight of oak block in step 3.
The production method that sorghum of the invention is steep in wine, using Rubus lambertianus as primary raw material, by deacidification, fermentation and etc.,
The fruit wine of golden red is obtained, there is natural fruit fragrance taste, clean taste, organic acid rich in, salicylic acid, amino acid, mine
Matter-element element, vitamin C, superoxide dismutase (i.e. SOD) and quasi-SOD bioactive substance, are very suitable to the people of each level
It drinks.Using fermenting twice and fruit wine ageing mode, using generating alcohol, different organic in brewer yeast first time fermentation process
Acid；Wherein organic acid includes citric acid, tartaric acid, salicylic acid, malic acid and phenolic acid etc.；Second of fermentation utilizes lactic acid bacteria by mouth
Feel sharp malic acid and is converted to the pure and fresh soft lactic acid of mouthfeel；French Oak ageing is finally utilized, the mouthfeel that abundant sorghum is steep in wine is old
Change the aldehyde material for removing green grass gas, it is final to obtain the graceful Rubus lambertianus fruit wine of mouthfeel balance.In addition, small in order to solve not smash
The problem of seed ascus obstructs fermentation material and reduces utilization rate, when the production method that this sorghum is steep in wine extends deacidification fermentation
Between, so that ascus is thoroughly invaded (leaching) profit, package action is lost, pulp and juice is utilized in shell, and Rubus lambertianus utilization rate is significantly
It improves.
Specific embodiment
Embodiment 1
A kind of production method that sorghum is steep in wine, it is characterised in that the following steps are included:
Step 1, saccharomyces cerevisiae is added and is obstructed in broken Rubus lambertianus through de-, the deacidification yeast after liquid glucose activates is added through de- stalk
It in broken Rubus lambertianus, 21 DEG C of temperature control, ferments 30 days, wherein saccharomyces cerevisiae weight is 15 grams, and deacidification yeast weight is 10 grams, is contained
In the liquid glucose of deacidification yeast, the weight ratio of liquid glucose and deacidification yeast is 9:1~11:1, in the present embodiment, liquid glucose 100ml,
It can be 50 kilograms according to any one of aforementioned proportion range ratio setting, the weight of Rubus lambertianus in other embodiments；
Step 2, it will pass through in step 1 Rubus lambertianus filtering clarification 30 days of deacidification fermentation, clarified solution obtained, then by 0.5 gram
Lactic acid bacteria be added to 5~15 parts by weight without in chlorine water, be added in 20 DEG C of clarified solutions, ferment 30 days after activation, filtering；
Step 3, by filtrate filtered in step 2 add 35 grams of oak block, ageing 10 months, clarification filtration.
Embodiment 2
Unlike the first embodiment, in step 1, deacidification yeast weight is 7.5 grams, and saccharomyces cerevisiae weight is 10 grams, and Rubus lambertianus is
47.5 kilograms；
In step 2, by 0.25 gram of lactic acid bacteria be added to 2.5 grams without in chlorine water；
Step 3, by filtrate filtered in step 2 add 30 grams of oak block, ageing 10 months, clarification filtration.
Embodiment 3
Unlike equal from embodiment 1 and embodiment 2, in step 1, deacidification yeast is 12.5 grams, and saccharomyces cerevisiae weight is 20 grams,
Rubus lambertianus is 52.5 kilograms；
In step 2, by 0.75 gram of lactic acid bacteria be added to 7.5 grams without in chlorine water；
Step 3, by filtrate filtered in step 2 add 40 grams of oak block, ageing 10 months, clarification filtration.
The production method that the sorghum of the embodiment of the present invention is steep in wine, using Rubus lambertianus as primary raw material, by deacidification, fermentation etc.
Step obtains the fruit wine of golden red, has natural fruit fragrance taste, clean taste, organic acid rich in, salicylic acid, amino
Acid, mineral element, vitamin C, superoxide dismutase (i.e. SOD) and quasi-SOD bioactive substance, are very suitable to each level
People drink.Using fermenting twice and fruit wine ageing mode, using generating alcohol, different in brewer yeast first time fermentation process
Organic acid；Wherein organic acid includes citric acid, tartaric acid, salicylic acid, malic acid and phenolic acid etc.；Second of fermentation utilizes lactic acid bacteria
The sharp malic acid of mouthfeel is converted to the pure and fresh soft lactic acid of mouthfeel；Finally utilize French Oak ageing, the mouth that abundant sorghum is steep in wine
Sense, the aldehyde material of green grass gas is removed in ageing, final to obtain the graceful Rubus lambertianus fruit wine of mouthfeel balance.In addition, in order to solve not
The problem of fine grain ascus obstructs fermentation material and reduces utilization rate is smashed, the production method that this sorghum is steep in wine extends deacidification hair
The ferment time loses package action so that ascus is thoroughly infiltrated, and pulp and juice is utilized in shell, and Rubus lambertianus utilization rate is significantly
It improves, by taking embodiment 1 as an example, ferments 7 days and ferment 30 days in embodiment 1 according to conventional deacidification and compare, obtain filtered fluid and divide
Not Wei 34.5kg and 39.4kg, increase by 14.2%.
Claims (3)
1. a kind of production method that sorghum is steep in wine, it is characterised in that the following steps are included:
Step 1, saccharomyces cerevisiae is added and is obstructed in broken Rubus lambertianus through de-, deacidification yeast is added after liquid glucose activates broken through de- stalk
It in broken Rubus lambertianus, 21 DEG C of temperature control, ferments 30 days, wherein saccharomyces cerevisiae is 20-40 parts by weight, and deacidification yeast is 15~25 weight
Part, Rubus lambertianus is 95000~105000 parts by weight；
Step 2, it will pass through in step 1 Rubus lambertianus filtering clarification 30 days of deacidification fermentation, clarified solution obtained, then by 0.5~1.5
The lactic acid bacteria of parts by weight be added to 5~15 parts by weight without in chlorine water, be added in 20 DEG C of clarified solutions, ferment 30 days after activation, mistake
Filter；
Step 3, by filtrate filtered in step 2 add 60~80 parts by weight of oak block, ageing 10 months, clarification filtration.
2. the production method that a kind of sorghum according to claim 1 is steep in wine, it is characterised in that: contain deacidification ferment in step 1
In female liquid glucose, the weight ratio of liquid glucose and deacidification yeast is 9:1~11:1.
3. the production method that a kind of sorghum according to claim 1 or 2 is steep in wine, it is characterised in that: deacidification yeast in step 1
For 20 parts by weight, Rubus lambertianus is 100000 parts by weight；In step 2, lactic acid bacteria is 1 parts by weight, no 10 parts by weight of chlorine water；Step
72 parts by weight of oak block in 3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811321610.6A CN109181952A (en) | 2018-11-07 | 2018-11-07 | A kind of production method that sorghum is steep in wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811321610.6A CN109181952A (en) | 2018-11-07 | 2018-11-07 | A kind of production method that sorghum is steep in wine |
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| CN109181952A true CN109181952A (en) | 2019-01-11 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440340A (en) * | 2008-12-25 | 2009-05-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN102161958A (en) * | 2011-03-09 | 2011-08-24 | 福建省农业科学院农业工程技术研究所 | Double-effect fermentation and biological acid reduction brewing method for fruit wine |
| CN106136013A (en) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | Low acid fruit juice fermentation liquid and preparation method thereof |
-
2018
- 2018-11-07 CN CN201811321610.6A patent/CN109181952A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440340A (en) * | 2008-12-25 | 2009-05-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN102161958A (en) * | 2011-03-09 | 2011-08-24 | 福建省农业科学院农业工程技术研究所 | Double-effect fermentation and biological acid reduction brewing method for fruit wine |
| CN106136013A (en) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | Low acid fruit juice fermentation liquid and preparation method thereof |
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Application publication date: 20190111 |